Anytime you hear the term “loaded potatoes” images with sour cream, cheese, and possibly butter probably come to mind. But this flavorful recipe is far healthier than those dairy-laden versions. These dairy-free loaded smashed potatoes are a full meal deal, complete with vegetables, protein, and toppings. The recipe is inspired by the most beloved meal of the year – Thanksgiving.
Dairy-Free Loaded Smashed Potatoes without Cheese, Butter, or Cream
This recipe with photo was shared with us by Dole. Yes, they grow more than bananas and pineapples! It was created by their chefs and lead dietitian to enjoy as a Thanksgiving dish. The recipe does work wonderfully on the big day or with Thanksgiving leftovers. But I also like it for a weekday lunch or dinner. It’s wonderfully fulfilling, and can be adapted to suit what you have on hand. I’ve included some options in the recipe and in the FAQs below.
Can I Use Oil instead of Butter Alternative?
Yes, oil should work just fine. I would use extra-light olive oil or another good oil that’s suitable for high heat cooking. It should work well both on the potatoes and in the gravy. You can use it 1:1 for the vegan butter or reduce it to 1 1/2 tablespoons in each (3 tablespoons total) if you want to keep the nutrition facts similar.
Can I Use Different Potatoes?
Other potatoes should work just fine. I like yellow potatoes or yukon gold potatoes when making dairy-free loaded smashed potatoes. They have a buttery vibe. Small russet potatoes could also work in a pinch. But scrub them well or peel before boiling.
What Other Vegetables Can I Substitute?
You can omit the additional vegetables if you simply don’t have any on hand. But you could also substitute other greens for the spinach, like kale, collard greens, or swish chard. You can use any type of onion (white, yellow, leeks, etc). Red onions merely offer more color. And diced parsnips, daikon, or cauliflower can be great substitutes for the carrots and celery. You could also add a couple cloves of garlic. Once roasted you could smash them onto the potatoes!
Will this Work in an Air Fryer?
In theory, you can cook the smashed potatoes in your air fryer, but you would probably need to cook them in several batches, which would take much more time than baking / roasting in the oven.
Can You Recommend a Plant-Based Version?
Of course! This recipe can easily be made into vegan loaded smashed potatoes. In the gravy, you can use leftover vegan “turkey” or diced tempeh. Or, simmer some sliced or diced mushrooms in the gravy for a few minutes. If you are strictly vegan, you can substitute agave nectar or organic sugar for the honey in the cranberry sauce.
Special Diet Notes: Dairy-Free Loaded Smashed Potatoes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free. Just be sure to choose the butter alternative and flour that suit your dietary needs.
Dairy-Free Loaded Smashed Potatoes
Ingredients
Method
- Preheat your oven to 475°F and line a rimmed baking sheet with parchment paper.
- Place the potatoes in a medium to large saucepan and cover them with water. Place the pot over high heat and bring the water to a boil. Cook the potatoes for 15 minutes or until just fork tender. Thoroughly drain the potatoes.
- Place the potatoes on your prepared sheet pan. Gently smash them down with a potato masher until about ½-inch thick. Brush the potatoes with the buttery spread and sprinkle them with the salt and pepper.
- Roast the potatoes for 15 minutes or until the edges start to brown and take on a light crispiness.
- Add the spinach, carrots, celery and onions to pan and toss. Bake 10 minutes or until potatoes are golden brown and crisp.
- In your blender or small food processor, pulse the cranberries, orange juice, honey, and orange zest until almost smooth. This makes about ½ cup cranberry sauce.
- In a medium saucepan, melt the buttery spread over medium heat. Whisk in the flour and whisk for a 1 minute. Gradually whisk in the stock until smooth. Whisk in the salt and pepper. Cook the gravy for 10 minutes or until slightly thickened, whisking constantly.
- Remove the gravy from the heat and stir in the turkey. This makes about 2 cups turkey gravy.
- Serve the potatoes and vegetables topped with turkey gravy and cranberry sauce. Sprinkle with fresh herbs, if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Also Try Our Recipe for Dairy-Free Dauphinoise Potatoes!
